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--- recipes:original_coney_island_hot_dogs [2016/12/16 11:31] – jmarcos
+++ recipes:original_coney_island_hot_dogs [2017/01/04 14:50] (current) – jmarcos
@@ Line 1: / Line 1: @@
+{{ :recipes:coney_island_hot_dogs.jpg?direct&200|}}
+====== Original Coney Island Hot Dogs ======
+/* Description */
+I remember Dad taking me to the [[recipes:notes:original_coney_island_restaurant | Original Coney Island]] when I was kid. He knew the Arvanitis family that owned the restuarant and he'd chat while we had our coney islands. (I still remember one time when the owner gave me a 5th Avenue candy bar.) It was an old place with dim lighting and old paint. Two parts - the restaurant that had a big bar and a bar side that you got to through a door. Dad talked for years about finding a recipe for the sauce.(The writer below has a similar story to mine)
+**[[http://www.bakespace.com/recipes/detail/Coney-Island-Sauce/64893/ | BakeSpace.com:]]** When I was growing up, my father would occasionally bring home Coney Island hot dogs from a place in downtown St Paul, MN. We loved this treat, especially the meat sauce on top of the dogs. When I found this recipe, I was pleased to see that it is very similar to that sauce from my childhood. The original recipe, of course, hails from Coney Island, NY, where the hot dogs are eaten by the beach.
+<WRAP right>{(rater>id=100|name=Original Coney Island|type=rate|headline=off)}</WRAP>
+|**Preheat:** °|**Yield:** 6 servings||
+|**Prep:** 0:15|**Wait:** 0:00|**Cook:** 0:40|
+====== Ingredients ======
+  * Coney Island Weiners (9" long or so)
+  * Coney Island Buns
+**Sauce**
+  * 1 pound lean ground beef
+  * 1 medium onion, chopped
+  * 2 Tbsp prepared yellow mustard
+  * 2 Tbsp cider vinegar
+  * 2 Tbsp sugar
+  * 1 Tbsp water
+  * 1 tsp Worcestershire sauce
+  * 1/4 tsp celery seed
+  * 1/4 tsp Tabasco sauce
+  * 1/4 cup catsup
+**Onions (pickling is optional)**
+  * Minced onions
+  * Vinegar
+====== Directions ======
+  - In a large skillet (I use cast iron) over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until meat is browned.
+  - Crumble meat to a fine texture with a fork. I sometimes use a wooden spoon to aid in this step; it is important to get it fine.
+  - Drain excess fat.
+  - Stir in the remaining ingredients. Mix well.
+  - Reduce heat to low and simmer, uncovered for 35 to 40 minutes, stirring occasionally.
+**Onions**
+  - Soak chopped onions in a little cider vinegar for an hour or so, then drain.
+**To Serve:**
+  - Spoon the sauce over a wiener on a bun with mustard.
+  - Top with the 'pickled' onions.
+====== Notes ======
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Sandwich American JMarcos OriginalConeyIsland}}
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+~~DISCUSSION~~